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8.2 Kooktijden vis
Diepvriesvis kan zonder ontdooien
worden stoomgekookt. Zorg ervoor dat
de afzonderlijke stukken van elkaar ge-
scheiden zijn, zodat de stoom overal
kan komen. Bij dikkere stukken kan de
kooktijd enkele minuten langer zijn.
Controleer de kooktijd. Te kort stoom-
gekookte vis is van binnen nog glazig.
Te lang stoomgekookte vis kan droog
worden.
Padden-
stoelen
200 g 15 - 20 min. - vers in schijfjes gesneden of kleine hele hoe-
den
- na de helft van de kooktijd omroeren/omkeren
Aardappe-
len
900 g 30 - 40 min. - vers geschild en in kwarten gesneden
- na de helft van de kooktijd omroeren/omkeren
Nieuwe of
kleine
aardappe-
len
500 g 35 - 40 min. - vers en geschild in zijn geheel
Asperges 400 g 15 - 20 min. - vlak in de stoommand uitspreiden, tweede
laag kruiselings eroverheen
Artisjok-
ken
2 - 3 mid-
delgrote
50 - 55 min. - met de opening naar beneden in de stoom-
mand leggen, zodat condenswater kan weglo-
pen
Groente
Hoeveel-
heid
Kooktijd Opmerkingen
Vis
Hoeveel-
heid
Kooktijd Opmerkingen
Visfilet 250 g 10 - 15 min. - vers
Visfilet 250 g 15 - 20 min. - bevroren
Zalmkotelet 400 g 10 - 15 min. - bevroren wordt de kooktijd ongeveer 5 min.
langer
Tonijnsteak 400 g 15 - 20 min. - bevroren wordt de kooktijd ongeveer 5 min.
langer
Mosselen 400 g 10 - 15 min. - alleen verse en gesloten mosselen koken
- de mosselen zijn gaar wanneer de schelpen
volledig zijn geopend
Garnalen 400 g 10 - 15 min. - na de helft van de kooktijd omroeren/omke-
ren
Kreeftstaar-
ten
2 stuks 20 - 25 min.
Oesters 6 stuks 15 - 20 min. - alleen verse en gesloten oesters koken
- de oesters zijn gaar wanneer de schelpen
volledig zijn geopend
BB&3(B%ERRN6HLWH0LWWZRFK$XJXVW
79


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